Poutine Nation: Lessons from the Unglamorous Rise of a Canadian Culinary Icon

by Sylvain Charlebois

Poutine Nation traces the evolution of poutine from its origins in rural Quebec to its status as a global phenomenon. Though it was once dismissed as lowbrow junk food, poutine has now earned a place in fine dining, fast food chains, and global pop culture.

Through a mix of history, cultural analysis, and personal anecdotes, Poutine Nation examines the social and economic forces behind food trends, exploring why some dishes fade into obscurity while others, like poutine, become beloved worldwide.

With a keen eye for detail and a touch of humour, leading food scientist Dr. Sylvain Charlebois investigates poutine’s role in Quebec’s cultural identity, its place in Canada’s culinary landscape, and the politics surrounding its success. He also explores the evolution of food trends, the psychology of taste, and the ways in which poutine’s global popularity reflects broader changes in how we eat and connect through food.

276 pages, Hardcover

Published September 23, 2025

Reviews

[Laurie • The Baking Bookworm · Rating 3 out of 5]

As a Canadian, I have been a lover of poutine from the very first time those crispy fries, topped generously with squeaky cheese curds and gravy touched my lips. So, naturally I wanted to learn more about one of my favourite Canadian foods. The cartoonish cover of poutine initially caught my eye but, I admit that part of me wondered if there was enough to discuss about this savoury Quebecois dish in its 217 pages. There is ... and there isn't.

I enjoyed learning the origins of poutine, how it got its name (and the different ways people pronounce it - I cringe when I hear it called 'poo-teen'). I love its connection to rural Quebecois culture and how it's gone from a small-town French-Canadian dish to something that is now served in different parts of the world with many variations. Even within Canada you can find many varieties. Some of my favs are with Montreal Smoked Meat, pulled pork, breaded chicken ....

My love of p'tine is strong, but I found how the info was relayed a little dry as the author went on various tangents (culture, cooking and links to religion, food trends) that went outside of the scope of poutine until it felt like the author would suddenly remember he was supposed to talking about poutine and get back on track. This gave the book a bit of a long-winded feel.

Overall, this was an informative read that celebrates the delicious trinity of fries, gravy, and cheese curds (not shredded cheese, Tabarnak!!) that have taken the world's tastebuds by storm. It's not a fancy-pants, high-faluttin' dish, but it has made its place on the culinary landscape and shows one aspect of Quebecois culture.

If you're ever in the beautiful city of Montreal, I highly recommend visiting La Banquise where I have enjoyed eating a few times that amazing city. It is truly a poutine institution where you'll leave a poutine lover and will not leave hungry.

[Alice Palumbo · Rating 3 out of 5]

What we talk about when we talk about poutine.